I’ve tried a number of recipes, brining, not brining, dry herb rub, conventional turkeys, organic turkeys, and heritage turkeys. Last year I used the recipe below on a Mary’s Free Range Turkey, and I think it was the best turkey yet. A combination of brining and a dry salt herb rub with a slow roasting gives a very moist and flavorful bird. I must admit my best roast turkeys have been brined turkeys.(more…)

Roasts are great lazy weekend dinners. They take a while to cook, but require very little attention, and make a lot. This pork roast makes fall apart tender pork. Shred it for tacos or pulled pork sandwiches. Or, eat in as the main coarse with potatoes and other roasted vegetables.(more…)

These pies are a fun treat for children and adults alike. Great football food, since you can eat them with your fingers. Serve some mustard for dipping and a side of stewed cinnamon apples. One to two pies per person is sufficient. You can easily double this recipe to make a full dozen.(more…)

Last week I posted a meatball recipe. So, what better way to follow up than with a meatball sub sandwich? Four little meatballs lined up on a toasted bun, drenched in tomato sauce, and blanketed with fresh mozzarella. It’s a comforting sandwich for a chilly fall afternoon or evening.(more…)